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Food
Cod fillet, 180 g
each, 2
Salmon fillet,
125 g each, 4
Crème brûlée, in
jars, 4
Steaming food
Tips
¡ Please note the following tips on
cooking:
– The cooking time is affected by
the piece size, quality and ripe-
ness of the ingredients.
– The smaller the piece size of the
ingredients, the shorter the
cooking time will be.
– If you distribute the ingredients
in the steaming accessory
evenly and do not cover all
holes, the cooking result will be
more uniform.
– Distribute food likely to become
squashed on several levels.
– The cooking time increases with
frozen ingredients.
24.11 Sous-vide
With the automatic programme Sous-
vide food is cooked under a vacuum.
"Sous-vide" stands for very gentle
cooking.
Food packed in the vacuum-sealing
bag is cooked at constantly low tem-
peratures. To enjoy the taste and fla-
vours of frying, fry the food briefly af-
terwards.
112
Water in ml
800
800
800
Steam cooking
intensity
low
high
low
¡ Please note the following tips for
steaming with cookware:
– Always place the cookware in
the middle of the steaming ac-
cessory.
– Cookware must be resistant to
heat and steam.
– Cooking times are increased if
thick-sided cookware is used.
¡ Please note the following tips
when steaming meals:
– To make sure all food items are
ready at the same time, add the
food with the longest cooking
time to the steam cooking ac-
cessory first and the rest of the
food later on.
– When you add the other food
items, steam escapes, so ex-
tending the cooking time
slightly.
Select the automatic programme
1.
"Steaming".
Select the steam intensity.
2.
Follow the instructions on the dis-
3.
play.
Notes
¡ Cooking times may vary depend-
ing on the quantity and quality of
the ingredients.
¡ The recommended settings for
sous-vide cooking are guide val-
ues.
min. - max. in
mins
32-37
12-15
35-45
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